Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Hey #BuzyBeez today I’m back with another Chef Microwave video this time a Miso Salmon and Coconut Quinoa Dinner!
Denim Top: http://shopstyle.it/l/ceJA
KitchenAid Mixer: http://shopstyle.it/l/bZfs
Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm
Smeg Toaster: http://shopstyle.it/l/bPXr
Raccoon Salt Jar: http://bit.ly/2tzMFoU
Microwave Coconut Quinoa:
1/2 cup Quinoa (rinse & drain)
1/2 tsp Kosher Salt
1/4 tsp Minced Ginger
1/2 cup Coconut Milk
3/4 cup Water
Microwave 5 min. Then remove and stir, finish microwaving 3 min. Allow to cool and finish absorbing the liquid
Quinoa Stovetop Method:
Place all ingredients in a pot.
Boil without lid on medium high heat until water is almost absorbed (about 10-15 minutes)
Turn off heat, add lid to pot and let it sit for 10 minutes.
Fluff with fork.
Miso Salmon en Pappillote:
1 salmon fillet (about 6 oz.)
1/2 cup Carrots, Zucchinis, and assorted mushrooms, trimmed and chopped
1 tbsp Miso
1 tbsp Mirin (rice wine vinegar)
½ tsp Sesame Oil
½ tbsp Butter
minced Scallions (green onions) for garnish
In a small bowl combine the miso and mirin and stir until smooth.
Cut a sheet of heavy-duty parchment paper INTO A HEART.
Place a vegetables and salmon fillet ON ONE SIDE of paper. Season salmon with salt and pepper. Top each piece of salmon with half the mushrooms. Add 1 tablespoon of butter to package, and then top with miso sauce.
Fold the top and bottom of the package up and over the salmon until the two sides meet, then fold down edge. Fold the left and right edges over and tuck the sides under the pouch.
Place in microwave and heat on High for 4 minutes.
Preheat oven to 350 degrees. Follow directions (1-4) above. Once packet is ready, place on baking sheet and bake for 15 minutes.
Serve together with a wedge of Lemon
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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